Question about sausage seasoning

[Gonna Smoke]

Thanks...

 

[DougE]

Two I happen to have on hand

 

[Gonna Smoke]

Two I happen to have on hand
View attachment 684797

The Morton Coarse Kosher is a staple here.

 

[cptnding]

Me too, sorta. I bought the same grinder for myself during LEM's sale after Thanksgiving and bought the stuffer just before Christmas. Haven't ordered any casings yet, but soon...

I'm in the exact same place lol. I bought the grinder at the same sale and wife got me the stuffer for Christmas because I kept saying I should have ordered one. I'm still trying to decide where to get casings. Seems to be a lot of quality and packing differences from what I have read. Good luck! I'll get there but I know if will be a slow process for me.

 

[Fueling Around]

To start, I'm looking at bulk breakfast sausage. Both hot and mild...

I don't know if you happened across these threads

Jimmy Dean regular Premium Pork sausage, breakfast clone by Dave in AZ

Someone was asking for Jimmy Dean clones, I thought I posted this here, but I posted it on meatgistics.waltons.com on 7Oct22. Here is a copy paste so I can link to it. Chasing a recipe and testing is like an adventure and detective story for me, I love the process... so this post is mostly...

www.smokingmeatforums.com

Breakfast Sausage Recipes...Can you share your fave recipe so i can do a taste-off?

I am hoping/planning to make 5 different breakfast sausages (pork only) this weekend for a taste-off. I currently have 2 recipes and I am hoping to get 3 more...if you are willing to share. The two recipes I have include: my best approximation of Jimmy Dean Hot (which is pretty good) and I...

www.smokingmeatforums.com

 

[Fueling Around]

I have looked at your recipe and I have most all of the ingredients. It brings up another question. You stated non-iodized salt, is that always the case for sausage?

Two I happen to have on hand
View attachment 684797

Be wary on using non iodized table salt. It often contain prussate of soda or sodium ferrocyanide as an anti caking.

 

[Gonna Smoke]

I don't know if you happened across these threads

Jimmy Dean regular Premium Pork sausage, breakfast clone by Dave in AZ

Someone was asking for Jimmy Dean clones, I thought I posted this here, but I posted it on meatgistics.waltons.com on 7Oct22. Here is a copy paste so I can link to it. Chasing a recipe and testing is like an adventure and detective story for me, I love the process... so this post is mostly...

www.smokingmeatforums.com

Breakfast Sausage Recipes...Can you share your fave recipe so i can do a taste-off?

I am hoping/planning to make 5 different breakfast sausages (pork only) this weekend for a taste-off. I currently have 2 recipes and I am hoping to get 3 more...if you are willing to share. The two recipes I have include: my best approximation of Jimmy Dean Hot (which is pretty good) and I...

www.smokingmeatforums.com

I have read through both of those posts a couple of times as well as this recipe from Eric uncle eddie ...

15 pounds of Pork Breakfast Sausage

Busy trapping at the farm but in the down time, I made 15 pounds of my knock-off Jimmy Dean Hot breakfast sausage. Love this recipe and so does the wife. Some quick pics... I cube up pork butt into 5 pound packages and throw them in the deep freeze for later use. They thaw quickly since the...

www.smokingmeatforums.com

 

[DougE]

Be wary on using non iodized table salt. It often contain prussate of soda or sodium ferrocyanide as an anti caking.

It does have prussate of soda

 

[DougE]

It does have prussate of soda

As does Morton Kosher salt.

 

[Gonna Smoke]

As does Morton Kosher salt.

What's the downside of using salt that contains that?

 

[DougE]

What's the downside of using salt that contains that?

I don't know that there realistically is one. Both Morton's Kosher and non-iodized table salts are the norm in sausage recipes.

 

[crankybuzzard]

Doing a quick search locally, dextrose isn't available. Where do you or others get it?

Do you have a beer homebrew supply store close? They'll have it

 

[Gonna Smoke]

Do you have a beer homebrew supply store close? They'll have it

Yes, there are a couple not too far away. While searching, I kept seeing references to brewing so figured I'd make a call maybe tomorrow...

 

[Fueling Around]

What's the downside of using salt that contains that?

Some people are sensitive to it and the quantity used in sausage is a bit higher than for cooking.
I try to use straight ingredients and I keep the pickling and canning salt on hand anyway.

Do you have a beer homebrew supply store close? They'll have it

You beat me too that tip.

 

[chopsaw]

Doing a quick search locally, dextrose isn't available. Where do you or others get it?

Others beat me to it . I got mine at Friar Tuck's . Any of them that have home brewing supplies will have it . Most likely labeled as Corn sugar . Same thing .

 

[SmokinEdge]

What's the downside of using salt that contains that?

I use granulated sea salt non-iodized.
As far as dextrose, don’t beat yourself up about it. It is useful and works as described but not necessary. I rarely use sugar in fresh sausage, mainly in cured sausage if at all and only enough to balance the salt flavor. But sugar of any kind is not needed and rarely called for. That said dextrose is better than regular sugar.

 

[chopsaw]

For breakfast sausage I would suggest adding the dextrose , or some sugar . If you look through Len Poli's formulas sugar or dextrose is an ingredient in several of them . The ones that have natural sugars doesn't have it .
AC Leggs #10 breakfast seasoning has sugar listed . It's there to aid in browning .

 

[Brokenhandle]

Well Charles, are you confused yet?

Trust me, I was there once... start simple
I'm not an expert by any means... started with small batches of pop's breakfast sausage, with varying amounts of the ingredients until we found what we liked best. Got that dialed in.
To be honest since then two of the best recipes we have loved have been by accident and free.
We had ordered several sticks blend seasonings from Owen's BBQ, delayed by like 2 days since 1 was out of stock... they sent a package of their Dakota sausage for free because of the delay...wasn't necessary in my eyes but that mix for 25 lbs of sausage was the first one we ran out of!
2nd mix was given to us by a local restaurant supply store... they are great enablers! But was a Butcher and Packer sausage mix... even tie for #1.

Point is, start with one batch... mild or hot, find what you like... then move onto the next.

Ryan

 

[SmokinEdge]

Well Charles, are you confused yet?

Trust me, I was there once... start simple
I'm not an expert by any means... started with small batches of pop's breakfast sausage, with varying amounts of the ingredients until we found what we liked best. Got that dialed in.
To be honest since then two of the best recipes we have loved have been by accident and free.
We had ordered several sticks blend seasonings from Owen's BBQ, delayed by like 2 days since 1 was out of stock... they sent a package of their Dakota sausage for free because of the delay...wasn't necessary in my eyes but that mix for 25 lbs of sausage was the first one we ran out of!
2nd mix was given to us by a local restaurant supply store... they are great enablers! But was a Butcher and Packer sausage mix... even tie for #1.

Point is, start with one batch... mild or hot, find what you like... then move onto the next.

Ryan

Yup, agree Ryan. Start with a simple recipe and dial it in, then add one different ingredient try that, cut it or move on to add another. In all my years I still find the simple recipes the best. When I see a recipe list as long as my leg I just simply scroll by. I do some commercial mixes and lots of them are very good, but I still prefer mixing my own.

 

[Gonna Smoke]

Got up this morning and cut up a 9 lb. butt for sausage, portioned out 2 1000g portions with the rest for later. Going to do a regular and a hot. Started weighing out seasonings only to discover my scales only weigh in whole grams, not tenths of grams, so off to wally world in a little while to get one that does. Probably in the long run I could get close enough, but the OCD side of me says no. Besides, when I worked, close was not good enough in my job. It's always something...